Knowde Enhanced TDS
Identification & Functionality
- INCI Name
- Ingredient Name
- Ingredient Origin
- Cosmetic Ingredients Functions
- Food Ingredients Functions
- CAS No.
- 20283-92-5, 80225-53-2
- Technologies
Features & Benefits
- Benefit Claims
- Benefit Claims (Health)
- Food Ingredients Features
- Advantages of Rosavel™
- 95% pure rosmarinic acid
- Non-GMO, produced via bioconversion
- Free from color, odor and taste associated with rosemary
- Water-soluble powder
- Product Highlights
- Rosemary extract is a natural alternative to synthetic preservatives, with limited use due to its odor, bitterness, and color.
- Rosavel™ is a sustainable source of highly pure rosmarinic acid, without reliance on intensive farming or inconsistent harvests.
Applications & Uses
- Applications
- Food & Nutrition Applications
- Fragrances & Perfume Applications
- Applications
- Fish oil
- Other unsaturated oils
- Baked goods
- Fruit systems
- Meat products
- Cosmetics
- Skincare
Properties
- Physical Form
- Solubility
Technical Details & Test Data
- Application Studies
Preservation of Omega-3 Oils
Polyunsaturated fatty acids are susceptible to oxidation, leading to altered organoleptic properties and the formation of lipid peroxides.- Design :
- Antioxidant activity was assessed by the DPPH test and oxygen consumption was measured during auto-oxidation of omega-3 enriched oil. Antioxidants were solubilized in ethyl acetate or ethanol and added to reach a final concentration of 5x10-⁴ mol/L³.
- Outcomes :
- Comparing 22 polyphenols and 7 synthetic antioxidants, rosmarinic acid was shown to be a superior natural alternative to α-tocopherol and synthetic antioxidants (BHT, BHA, TBHQ, and PG).
Preservation of Raw Meat
Consumers often only base their decision to purchase fresh beef based on its color, with red meat being perceived as fresh.- Design :
- Prevention of color loss, lipid peroxidation and microbial growth were assessed in raw ground beef prepared with type I antioxidants including rosmarinic acid (0.05%) and type II antioxidants (0.5%). Beef alone (control) or beef with antioxidant stored at 4°C were assessed at 0, 1, 4, 7 or 14 days.6
- Outcomes :
- Rosmarinic acid was effective at preserving red meat color and preventing lipid peroxidation and microbial growth even at 14 days compared to control meat.
- Design :